LOCATION: In our tiny house in Mission, Texas
WEATHER: A bit chilly and cloudy. High 67
CLASSES: Chair yoga. Too cold to swim
George got up early and went with some guys to South Padre Island, about 1.5 hours away, for a fishing trip.
It was successful – he sent me several photos of the fishing trip…..
The seagulls checked out any scraps that might become available as the captain cleaned the fish.
They ended up with a lot of trout and sheepshead.
We froze some fish, had some for dinner, and set some aside for George to smoke tomorrow.
While he was away all day, I ran some errands and gave a private make-up Spanish class. A nice and relaxing afternoon.
DINNER: I banked on George catching some fish, so prepped this Jacques Pepin dish for the fish arrival:
RED SNAPPER WITH MUSSELS and CHORIZO
1 pound mussels
1/4 cup dry white wine
1/4 cup water
3 T olive oil
2 potatoes cut in 1/4 thick slices
5-6 oz Spanish (not Mexican) chorizo cut into 1/4 thick slizes
1/3 cup chopped onion
2 tsp pepper
4 red snapper fillets (I used George’s trout)
1 T chopped parsley
Put the mussels in a stainless steel saucepan with the wine and water and bring to a boil. Cover and boil 3-4 minutes, until the mussels open. Drain, reserving the liquid. Make sure you remove any grit. Pour the liquid (sans grit) back over the mussels.
Heat 2 T oil, add potatoes and chorizo and cook 8-10 minutes until both are lightly browned. Add the onion and garlic to cook for a minute, then stir in the reserved mussels and juice. Bring to a boil for 2 minutes. Add 1/4 tsp of the pepper and salt.
Meanwhile, heat the broiler. Rub the fish fillets on both sides with the remaining oil and sprinkle with the remaining salt and pepper. Arrange the fillets, skin sides up on a cookie sheet. Broil 3-4 minutes.
Ladle some potatoes, chorizo and mussels into four soup plates with some of the broth. Arrange a fish fillet on top of each. Sprinkle with parsley, and serve.
Side was steamed asparagus with a mayo/lemon sauce